Honey

100% Pure, Raw, and Natural Honey

Cox’s Honey is light in color, mild, and tastes the way the sweet natural nectar should. You can say that it has character! You can be assured that Cox’s Honey is 100% a Pure, Raw, Natural Super Food. While shopping for great all natural alternative to sugar, here are some interesting facts.

Bubble Test:

While most nutritional values are the same, there are many other ways to find the right honey by performing the bubble test while shopping. Take two or three like containers and turn them upside down, simultaneously. The bubble that rises the slowest is the thicker, better, honey. The others could have been force filtered or the moisture content is higher.

Ingredients:

Honey is 100% pure, as made by the honeybees from the flower nectar they gather, transform and store in honeycombs. No ingredients are added by man. Honey is composed primarily of carbohydrates and doesn’t contain fat or cholesterol. One tablespoon of honey contains 60 calories and less than 2 milligrams of sodium, a level which the Food and Drug Administration considers “sodium free”.

Substitute honey for sugar:

Simply substitute 3/4 cup for 1 cup in place of sugar. As a rule reduce the liquid by 1/4 cup for every cup of Shelf Life: Honey darkens with age and becomes a bit stronger in flavor. It will not spoil. No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.

Storage:

Honey is best kept in a sealed container at room temperature. Refrigeration preserves this sweet natural food very well but also promotes granulation, yielding a semi-solid mass. Freezing, on the other hand, preserves honey well and does not promote granulation, but makes dispensing difficult. Avoid temperatures above room temperature since they promote darkening, along with subtle flavor changes.

Flavor:

Since honey is a natural product, its flavor is influenced by the type of flowers from which bees gather nectar, the geographical region and the weather. In baked goods add 1/2 teaspoon of baking soda for every cup of honey used and bake at a temperature 25 degrees lower than instructions call for. In cookie recipes using eggs and no additional liquid, increase the flour by 2 tablespoons per cup of honey or enough flour to give the desired consistency. Chill before shaping and baking. Helpful hint: Honey can be measured easily by using the same cup used for measuring the oil in a recipe or by coating a cup or spoon with nonstick vegetable spray.